Protein Hydrolysis and Quality Deterioration of Refrigerated and Frozen Seafood Due to Obligately Psychrophilic Bacteria |
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Authors: | IBRAHIM K MAKARIOS-LAHAM TUNG-CHING LEE |
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Affiliation: | The authors are with the Dept. of Food Science, the Center for Advanced Food Technology, and the Fisheries and Aquaculture TEX Center, New Jersey Agricultural Experimentation Station, Rutgers, The State Univ., New Brunswick, NJ 08903. |
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Abstract: | Two obligately pychrophilic marine Vibrios, MV-3 and MV-6, hydrolyzed proteins and deteriorated refrigerated and frozen seafoods (fresh and cooked shrimp, fish, and scallops). Protein hydrolysis was determined after storage at 4°C and -20°C, and reported as the percent increase over uninoculated controls stored under the same conditions. When fresh shrimp was inoculated with isolate MV-3, increases in protein hydrolysis were 19.2% after 2 wk refrigeration and 14.2% after 12 wk frozen storage. Thus, the isolates were capable of hydrolyzing protein and deteriorating quality of fish and shellfish under refrigeration or frozen storage. |
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Keywords: | fish microbes psychrophilic protein hydrolysis |
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